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Introduction:
WELCOME to the preview page for Food
Regulation in the United States, ANR-490/811. This is a 3 credit hour, Internet-based, graduate or undergraduate level course offered
by Michigan State University designed for anyone who must
understand the legal and regulatory complexities of the regulation of food
products in the United States including issues such as food and food
safety regulation, regulatory compliance, HACCP,
the regulation of genetic modifications, food additive
regulation, food labeling, dietary supplements
and the protection of the food supply.
The Food and Drug Administration and the US Department of Agriculture have
primary jurisdiction over the regulation of meat and food products in the United
States and the primary responsibility for
the safety of these products. That
jurisdiction and responsibility is shared by up to 9 different federal
agencies depending upon the source and nature of the product, the method of
shipment, advertising, etc. In this course, we will examine this
fragmented system of food regulation in the United
States generally and specifically with
regard to issues of contemporary concern, such as food security, genetic
modifications, dietary supplements, and food labeling.
This course is one in our
series of region-specific, Internet-based, food law courses that comprise our
International Food Law Distance Education Certificate Program, sponsored
by the College of Agriculture
and Natural Resources and the Institute for Food Laws and Regulations here at
Michigan State
University.
The lead instructor for
this course is Neal D. Fortin,
Director and Assistant Professor of the Institute for Food Laws &
Regulations at Michigan State University. The guest lecturers include
attorneys, regulators and other food regulation experts from around the
nation. There is also a Course Manager,
Mary Anne Verleger, who
will be your primary contact and who will be available to help with any and
all concerns regarding this course.
Course Objectives:
The objectives of this
course are to:
· Familiarize you with the history
and development of the laws and regulations which apply to foods and food
products in the United States
from production and distribution to retail sale.
· Examine current issues in food
regulation today, including food safety regulation and food security.
· Familiarize you with the large
variety of food law related resources available to you over the Internet.
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Familiarize you with Internet navigation information on
how to find specific regulations and to conduct food law research over the
Internet using Lexis and other online legal databases.
· Examine the major US
food legislation, including the Food, Drug, and Cosmetics Act (FDCA), Food
Additives Amendment, Dietary Supplement Health and Education Act (DSHEA).
· Familiarize you with the process of food and color
additive approval in the US
as well as nutritional labeling and health claims.
·
Enable you to recognize the critical role laws and regulation
plays in protecting food safety.
·
Explore the
intersection of food safety, science, and law.
Course Design:
The course is taught in
a series of sections or "Modules.” Each module
lasts one week and represents a specific issue or topic in US
food regulation. Modules are uploaded
at the beginning of each week. You
have one week to read the substantive materials, review the hyperlinked
resources and complete the assignment located at the end of the Module. Once uploaded, the Modules remain online
throughout the duration of the course so you can always go back in case you
miss a week or need to refer to a particular topic.
Here is a sample Index
of the Modules in this course.
The list of topics covered in any one semester is subject to change
based upon interest and availability of instructors.
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Module
One
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Getting
Started in a Web Course
Mary
Anne Verleger
"Course Manager"
Course basics,
course navigation, student-instructor contacts, grading, attendance, and
assignment submission.
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Module
Two
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An Introduction to Food Regulation
in the U.S.
An overview of
food regulation in the United States
including the history and evolution
of US food
regulation, the regulatory agencies, and their jurisdictions.
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Module
Three
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Labeling
The basic
requirements for food labeling: terminology, misbranding, identity,
ingredients, allergens, warning statements, and packaging.
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Module
Four
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Nutritional
Labeling and Health Claims
The requirements
for nutritional labeling and health claims on food plus an overview of the
regulation of advertising.
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Module
Five
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Adulteration
Key definitions,
esthetic adulteration and sanitation, defect action levels, standards of
identity, and economic adulteration.
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Module
Six
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Food
Safety
Poisonous or
deleterious substances, pesticides, the Delaney Clause, foodborne
illnesses, HACCP, and tampering law.
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Module
Seven
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Food
Additives and Irradiation
The regulation of
the food additives and colors, and the irradiation of food.
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Module
Eight |
Course Papers Peer
Review |
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Module
Nine |
Genetically Modified Foods
The policy,
science, and regulation of
products of genetic
modification.
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Module Ten
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Dietary Supplements
An overview of the
regulation of dietary supplements, which are regulated as a special
subcategory of foods.
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Module
Eleven
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Food Security and Bioterrorism
Importation and
Exportation of Food
This module will
discuss the new emphasis on bioterrorism
and food security plus the regulation of U.S.
food imports and exports, and agency enforcement authority.
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Module Twelve
& Thirteen
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Government Inspections and
Enforcement
Government
inspections, seizure power, injunctions, and criminal penalties.
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Module
Fourteen
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Civil
Liability
William Marler,
Managing Partner in the law firm of Marler
Clark
An overview of the civil
liability for defective food
products
State Enforcement and the Uniformity of Food Laws
Al Hafner
& Neal D. Fortin
A discussion
of state government seizure power, injunctions, criminal liability, state
enforcement, and private enforcement.
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Module
Fifteen
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Course Finale
Mary Anne
Verleger
Final thoughts, course
wrap up and student-instructor evaluations.
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Assignments:
Your assignments will be
due by the following Monday and can be submitted as an email attachment, by
using the Course Assignment Drop Box file upload feature or by fax. Grades are posted electronically and are
sent to you by email. Class
participation is mandatory and is accomplished by means of synchronous an
asynchronous Internet communication technology, such as the Discussion Forums.
Summary:
You simply go online at
the beginning of each week, or whenever it is convenient for you, and a new
module will be waiting. Read the
materials, explore the hyperlinked resources, complete the assignment, upload your assignment into the course assignment drop box, and with the click of a mouse, you are done for
the week.
If you are looking for a
convenient way to continue your education and are interested in or need
information regarding the regulation of foods and food products in the United
States, this is the course for you.
Just click here
[How to Enroll]
to get started. You will find a copy
of the Application and Questionnaire, which you may simply print, fill in by
hand, and fax to (517) 432-1492[USA],
to start the enrollment process. Transcript
submission is not required through the Lifelong Education program.
FAQ's
How much
time does this course take? It should take an average of nine (9) per week to complete a
module including reading the substantive materials, reviewing the hyperlinked
resources, and completing the assignment at the end of the Module.
What if
I'm called out of town for a week? We understand the demands on working students. The Module materials stay online for the
duration of the course so you can always go back and complete a missed
assignment. Also, time extensions will
be liberally granted; and if you give us a bit of notice, the course materials
can be provided ahead of time by fax, e-mail attachment, CD-ROM or otherwise.
How many courses must I complete to earn a
certificate? You must successfully complete any four (4) of our courses and you will
earn an International Food Laws Distance Education Certificate from Michigan
State University,
which evidences that you have successfully completed our program.
How long
are the assignments? Typically, not more than 1-3 pages but some will be shorter and
some may be in the form of a case study or research assignment. started.
This course is offered fall
and spring semesters.
Courses are not offered summer semester.
For more information, see
the Course
Schedule
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